
Recipe
Ingredients
- •2 lbs boneless skinless chicken thighs or breasts
- •1 cup chunky salsa (ensure label shows no added sugar or non-paleo oils)
- •1 tbsp chili powder
- •1 tsp cumin
- •1 tsp smoked paprika
- •1 tsp oregano
- •1 tsp garlic powder
- •1 tsp onion powder
- •1 tsp salt
Instructions
- 1.Place the chicken in the bottom of the Instant Pot.
- 2.Sprinkle all the spices evenly over the chicken, then pour the salsa on top. Do not stir.
- 3.Secure the lid, set the valve to sealing, and cook on Manual/High Pressure for 12 minutes (15 minutes if using frozen chicken).
- 4.Allow a 10-minute natural release, then quick-release any remaining pressure.
- 5.Remove the chicken, shred with two forks, and return it to the pot to absorb the remaining juices.